Go Back
+ servings

Chocolate Raspberry Cupcakes

A vegan friendly Valentines Day dessert
Prep Time10 mins
Cook Time30 mins
40 mins
Servings: 12
Calories: 406kcal

Ingredients

  • 1 Cup Rolled Oats
  • 1 ½ Cup Boiling Water
  • 2 Tbsp Chia seeds
  • 6 Tbsp Water filtered
  • ½ Cup Coconut oil melted
  • 1 Cup Coconut sugar
  • 1 Cup Almond meal*
  • 1 Tbsp Tapioca powder
  • ½ Cup Cacao powder
  • 1 ½ tsp Baking Soda
  • 1 ½ tsp Baking powder
  • 1 tsp Vanilla extract
  • 1 Cup Raspberries (fresh or frozen)

Coconut Frosting

  • 1 Cup Coconut sugar
  • 2 Tbsp Cacao powder
  • 2 Tbsp Coconut oil
  • ½ Cup Coconut milk
  • 2 Cup Organic coconut finely desiccated
  • ½ tsp Vanilla extract

Instructions

  • Preheat the oven to 180 degrees C.
  • Add the rolled oats along with the boiling water to a food processor. Mix on slow speed for 5 minutes.
  • Meanwhile add the chia seeds and filtered water to a small bowl, mix and set aside until it forms a gel.
  • Add all remaining ingredients EXCEPT for the blueberries to the oat mixture, ensuring to also add the chia gel. Blend on medium speed for 20 – 30 seconds, scraping down sides if needed.
  • Add the raspberries to the cupcake mixture and gently fold through.
  • Line a 12 cup muffin tray with patty cake liners. Spoon the mixture in to each patty cake liner, filling each one almost to the top.
  • Bake in the oven for approximately 30 minutes, or until tested with a toothpick or skewer that comes out clean.
  • Allow to cool for 5 minutes before turning out on to a wire rack. Before icing the cupcakes you will need to ensure they are completely cool.

For frosting:

  • Mix the coconut sugar, cacao powder, coconut oil and coconut milk in a small to medium size saucepan over medium to high heat and bring to a boil. Allow to boil until thick, stirring constantly (approx.. 6 minutes). You must ensure to be careful it doesn’t get too hot and burn on the bottom.
  • Add in the finely desiccated coconut and vanilla, mix through until well combined.
  • Remove from heat and allow to cool. You may place in the fridge to speed up this process.
  • When icing is slightly set and thick enough to use, add to a pipping bag and decorate your cupcakes as you wish. Feel free to add fresh raspberries on top to decorate.

Notes

NOTE: * For a nut free alternative, substitute the almond meal with ground sunflower or pumpkin seeds (or a combination of both).

Nutrition

Calories: 406kcal | Carbohydrates: 39g | Protein: 5g | Fat: 29g | Saturated Fat: 21g | Sodium: 279mg | Potassium: 208mg | Fiber: 6g | Sugar: 20g | Vitamin A: 0.1IU | Vitamin C: 1.8mg | Calcium: 8.1mg | Iron: 12.7mg